Sun-Dried Tomato and Artichoke Ravioli
Mixed Greens with Lemon Dressing
Ingredients
- 3 (9-oz) pkg refrigerated cheese ravioli
- ¾ cup sun-dried tomatoes, chopped
- 2½ cups artichoke hearts, chopped
- 1½ tsp Italian seasoning
- 2 Tbsp olive oil
- 4 cups baby spinach
- 6 Tbsp freshly grated Parmesan cheese (or use shaved)
Instructions
- Cook pasta according to package directions; drain.
- Meanwhile, cook tomatoes, artichokes, and Italian seasoning in hot oil in a large skillet over medium heat 3 to 4 minutes or until thoroughly heated.
- Add pasta and spinach; cook 2 to 3 minutes or until spinach wilts. Sprinkle with cheese.
Side Dish Ingredients
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 1½ Tbsp honey
- 2 tsp Dijon mustard
- ¼ tsp pepper
- ⅛ tsp salt
- 2 (5-oz) pkg spring mix
Side Dish Instructions
- Whisk together lemon juice, oil, honey, mustard, pepper, and salt in a large bowl. Add spring mix, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
508
|
112
|
620
|
| Fat (g) | 18 | 9 | 27 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 22 | 1 | 23 |
| Carb (g) | 65 | 7 | 72 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 1075 | 128 | 1203 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
